We’re saying cheers to 2019 and hello to 2020 with these MCC-filled cherry-on-top cupcakes!
Recipe and styling by Sarah Dall
Photograph by Myburgh du Plessis
- 125ml (½ cup) MCC brut, heated and reduced to 2 tbsp
- 160g self-raising flour
- 115g castor sugar
- 2 extra-large eggs
- 100g softened butter
- ½ tsp vanilla extract
- 2 tbsp milk
- 250g softened butter, at room temperature
- 500g icing sugar, sifted
- 3 tbsp MCC brut
- fresh cherries, to garnish
Preheat the oven to 160°C.
Place the reduced 125ml (1 cup) MCC and remaining cupcake ingredients in the bowl of a stand mixer fitted with the whisk attachment and beat on high speed for 5 minutes. Line a standard 12-hole muffin tin with cupcake cases. Spoon 1 heaped tbsp of the mixture into each case. Bake until a skewer inserted into the middle comes out clean, 12 minutes. Remove from oven and set aside to cool.
For the icing, in a clean bowl of the stand mixer fitted with the whisk attachment, beat the butter until softened and creamy. Keep whisking and add the sifted icing sugar 2 tbsp at a time until it is all incorporated. Once half of the icing sugar has been used, add the 3 tbsp MCC brut. The icing should be light in colour and fluffy.
Spread or pipe the icing onto the cooled cupcakes and top with the fresh cherries.